⏱️ Prep Time: 10 minutes • 🍳 Cook Time: 15 minutes

I put off making carbonara for way too long because I thought I'd mess it up. Turns out, with the right temperature and a little pasta water, it's actually hard to screw up.

Jump to Recipe

*Silky spaghetti coated in creamy egg and cheese sauce with crispy pancetta and black pepper.*

Carbonara used to be one of those recipes I'd scroll past thinking, "That's too complicated for a weeknight." But after a long work day, I found myself with leftover bacon in the fridge and all the other ingredients sitting there—eggs, Parmesan, pasta. I figured, why not give it a shot?

Turns out, carbonara is one of those dishes that sounds way harder than it actually is. Real carbonara is just eggs, cheese, pasta, and crispy pork. No cream, no complicated steps. The sauce comes from tossing hot pasta with raw eggs and cheese off the heat, and if you get the timing right, everything emulsifies into this silky coating that clings to every strand.

What You'll Learn

How to make creamy carbonara sauce without scrambling the eggs
Why pasta water is the secret ingredient
The right moment to add the egg mixture

I've been trying to push myself to cook more elaborate dishes, and I'm learning that a lot of the recipes that used to intimidate me aren't actually hard—you just need to understand what you're doing. With carbonara, it's all about temperature control. You want the pasta hot enough to cook the eggs into a sauce, but not so hot that you scramble them. That's why we toss everything off the heat—it gives you control.

And that starchy pasta water you usually dump down the drain? That's the secret. It's what turns raw eggs and cheese into an actual sauce that coats the pasta instead of just sitting there in clumps.

Now this is one of my go-to recipes when I want something that feels restaurant-quality but comes together in the time it takes to boil pasta.

Serve this immediately—it doesn't sit well and the sauce will thicken up if you wait. Hit it with extra Parmesan and as much black pepper as you can handle.

Equipment You'll Need

Large pot for pasta
Large skillet (not nonstick works best)
Mixing bowl
Tongs or pasta fork
Measuring cup for pasta water

🍽️ Servings: 4 • 🔥 Calories/Serving: ~520

Ingredients

1 lb spaghetti
4 large eggs + 2 egg yolks (the extra yolks make it richer)
1 cup grated Parmesan or Pecorino Romano (plus more for serving)
8 oz pancetta or bacon, diced
Freshly cracked black pepper (use a lot)
Salt for pasta water
1 tbsp olive oil (optional, if bacon is lean)

Steps

Step 1

Bring a large pot of salted water to a boil. Cook the spaghetti until just al dente—usually 1-2 minutes less than the package says. Before draining, scoop out about 1 cup of the pasta water and set it aside. You'll need it.

Step 2

While the pasta cooks, add the diced pancetta to a large skillet over medium heat. Cook until it's crispy and golden, about 6-8 minutes. Turn off the heat and let it cool down a bit. If there's a ton of grease, spoon some out, but leave a few tablespoons.

Step 3

In a bowl, whisk together the eggs, egg yolks, and Parmesan until smooth. Add a good amount of black pepper—at least a teaspoon, maybe more. Set it aside.

Step 4

Add the drained pasta to the skillet with the pancetta and toss everything together so the pasta gets coated in the fat. Let it sit for about 30 seconds so the pan cools slightly. This part matters.

👨‍🍳 Chef's Tip: If the skillet's too hot, you'll scramble the eggs. It should be warm but not screaming hot.

Step 5

Take the skillet completely off the heat. Pour in the egg mixture and start tossing fast. Add the reserved pasta water a little at a time—a few tablespoons, toss, repeat—until the sauce turns glossy and coats the pasta. You'll probably use around ½ cup total. It should look creamy and smooth, not clumpy.

⏱️ This takes about 2 minutes of tossing

Step 6

Serve right away. Top with more Parmesan and black pepper. Don't let it sit—carbonara's best fresh and loses its texture if it hangs out too long.

Make it your own!

🥓 Use guanciale if you can find it
Traditional carbonara uses guanciale instead of pancetta. It's richer and more flavorful. Italian delis usually have it.
🧀 Mix Parmesan and Pecorino
Half and half gives you a sharper, more interesting flavor.
🌿 Add herbs
Fresh parsley or basil right before serving brightens it up.
🌶️ Make it spicy
Toss in some red pepper flakes while the pancetta cooks.